2-1/4 pounds fish
2 tablespoons raisins
4-5 onions, thinly sliced
2-1/4 pounds ripe tomatoes, diced
1/2 cup finely chopped parsley leaves
1 teaspoon sugar
1 teaspoon vinegar
1 teaspoon mixed spices
2 tablespoons roasted hazelnuts
oil
salt and pepper
Directions
Cut fish into neat pieces.
Fry fish and remove onto absorbent paper. Lightly fry the raisins until they puff, then remove from pan. Fry the onions to a transparent brown, then add tomatoes, parsley, sugar, vinegar, mixed spices, and seasoning. Simmer for about 30 minutes over very low flame, stirring occasionally.
Peel and halve roasted hazelnuts and add together with raisins to the stewed tomato mixture.
Arrange fried fish in oven pan, cover with tomato mixture, place in preheated 350 F oven and bake for another 15 minutes.
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